Beef Mushroom Spaghetti In Barbecue Sauce Recipe
Ingredients
| Lean ground beef | 1 pound | |
| Mushrooms | 12 Ounce, sliced (Salad oil (optional)) | |
| 2 medium-size onions, finely chopped | ||
| Green bell pepper | 1 To taste, finely chopped (Salad oil (optional)) | |
| Oregano leaves | 1 Teaspoon (Salad oil (optional)) | |
| Spaghetti | 8 Ounce (Salad oil (optional)) | |
| 1 1/4 cups prepared tomato-based barbecue sauce | ||
| Chopped parsley | ||
Directions
Crumble beef into a wide 3- to 4-quart pan over medium heat; cook, stirring, until browned (10 to 15 minutes).
Add up to 2 tablespoons oil, if necessary; or spoon off and discard all but 2 tablespoons of the fat.
Add mushrooms, onions, bell pepper, and oregano; cook, stirring often, until onion is soft and lightly browned (about 10 minutes).
Meanwhile, in a 5- to 6-quart pan, cook spaghetti in 3 quarts boiling water just until tender to bite (10 to 12 minutes); or cook according to package directions.
Drain well.
Add spaghetti and barbecue sauce to beef mixture; mix lightly, using 2 forks, just until heated through.
Sprinkle with parsley.
Add up to 2 tablespoons oil, if necessary; or spoon off and discard all but 2 tablespoons of the fat.
Add mushrooms, onions, bell pepper, and oregano; cook, stirring often, until onion is soft and lightly browned (about 10 minutes).
Meanwhile, in a 5- to 6-quart pan, cook spaghetti in 3 quarts boiling water just until tender to bite (10 to 12 minutes); or cook according to package directions.
Drain well.
Add spaghetti and barbecue sauce to beef mixture; mix lightly, using 2 forks, just until heated through.
Sprinkle with parsley.
Chef
